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It’s been forever since I shared a recipe with you and I hope you aren’t too miffed. My time was swallowed, almost in it’s entirety, by my wedding which took place in June. The last months have been hectic. There were playlists to compile, bunting to sew, table names to cross-stitch, vows to practice, flowers to pick, dresses to squeeze into, booze to buy, invites to post.. and thank goodness it was all worth it. What a day – I’m still on cloud nine. Following a mini-moon on the Isle of Wight, where the food was local, sustainable and delicious by the way, we’re in the middle of few weeks wait until we head off, in August, for a mega-moon roadtrip in the USA. It’s going to be epic… and very tasty. I’ll let you know what I eat!

In the meantime, here are a couple of easy recipes for cake that goes nicely with a cup of tea. The best kind of cake, right? I baked them this weekend in between walking my Godmother’s dog Lucy along with my Mum, Godmother and new husband (still feels weird) in the beautiful countryside; and after a long walk in the hills and sunshine this cake will recharge your batteries.

1. Heat the oven to 180Oc/ 160Oc fan/ gas mark 4 and line a deep 20cm cake tin. In a food processor, by hand or by a hand-held whisk combine the ground almonds, butter, sugar, flour, vanilla extract and eggs until well-combined.

2. Spread half of the mix over the cake tin and smooth over the top. Scatter the raspberries over the mixture and then dollop the remaining cake mixture on top and spread to cover the fruit. I used my fingertips to do this.

3. Scatter flaked almonds on top of the cake and then bake for about 50 minutes or until the cake is golden and doesn’t wibble if you shake the tin. Cool and remove from the tin. Enjoy.

1. Pre-heat the oven to 190OC/ 170oC fan and pop your paper cases on a tray. Combine the flour, ground almonds, flour, sugar, eggs, vanilla extract, milk and butter and whizz with an electric whisk, by hand or in a food processor.

2. Tip the finely chopped glace cherries into the mixture and give it a nice stir before dolloping the cake mixture evenly into the cake cases.

3. Pop in the oven for around 10-15 minutes until the cakes are golden, have risen and are springy but cooked through. Leave to cool or heat whilst still warm with a cool glass of milk or a big mug of tea.